Feature:
Kung Pao peppers are small, curly red peppers that point upward when ripe, so they are sometimes called “Facing Heaven Pepper.”
It is usually red in appearance, but there are also green variants. It becomes brighter red and slightly drier as it matures.
Spiciness:
The spiciness of Kung Pao peppers is usually medium to high. Its Scoville Hotness Units (SHU) usually range from 10,000 to 30,000, but this also depends on the specific variety and growing conditions.
Taste and Smell:
It has a rich, fruity aroma with a slight sweetness and a noticeable spiciness.
In addition to its spiciness, it also has a slightly smoky and fruity flavor, making it popular in cooking.
Origin:
Kung Pao pepper is native to China, specifically the Sichuan and Guizhou regions. It has a long history in these parts and plays an important role in local cooking.
Cooking dishes:
Kung Pao Chicken: This is a classic Sichuan dish made with Kung Pao peppers, peanuts, chicken, green onions and other seasonings. Chili peppers provide the core flavor of the dish.
Stir-fry: Kung Pao peppers can also be stir-fried with a variety of vegetables and meats, providing a distinctive spicy flavor and aroma.
Pickling and Seasoning: Kung Pao peppers can be dried and ground to make chili powder or hot sauce and used in a variety of seasonings and picklings.
**When using Kung Pao peppers, depending on your personal spiciness preference, you can choose to cut the peppers and remove the seeds to reduce the spiciness, or use them whole for a stronger spiciness.